Savory Chickpea Omelets

The addition of ground chia seeds in the batter really helps give an “eggy” consistency to this omelet recipe. If you can find blacksalt, it will also lend an egg-like aroma and flavor.

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Gluten FreeLow SugarNut Free

All of our recipes are oil free and vegan.

Yield: 4-5 small omelets

Note: These will not fool anyone who is used to an egg-based omelet! The taste and texture are quite different. Still, they offer a savory breakfast option for those of us who have enjoyed things like omelets and crepes.

How to Make It

1 In a bowl, whisk the tahini with a few tablespoons of the milk. Once thinned out and smooth, whisk in the remaining milk, chickpea flour, chia, nutritional yeast, black salt, sea salt, onion powder, garlic powder, paprika, and mustard.

2 Heat a nonstick skillet over medium heat. Ladle ⅓ – ½ cup of the mixture onto the skillet. Use the base of the ladle to gently and gradually spread out the omelet to 5–6" in diameter. Let cook over medium heat for 5–7 minutes, or until you can see the surface area is setting up.

3 Check the bottom of omelet to see if it is golden brown in a few spots. If so, add a sprinkling of filling ingredients, then fold over into a half-moon shape (if it is difficult to lift/fold, the omelet needs more time to set up). Let cook another minute or two to warm/melt fillings and to get golden color on the outside, then serve.

4 Repeat with remaining omelet mixture, reducing heat a touch if needed as working through batter and adding a teaspoon or more milk if needed if batter becomes very thick.

Cooking Tips

Keep in mind that these omelets are small, so either use a small amount of filling or make 2 larger omelets instead of 4–5 small ones. Ideas for fillings include baby spinach, chopped olives, halved cherry tomatoes, chopped green onions, Baconut (coconut bacon), cashew cheese, diced bell peppers, steamed asparagus, or sautéed mushrooms.

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